Vegetable oil emulsion

Abstract

The present invention is concerned with a vegetable oil emulsion containing from 1-10% water, preferably 1-5% water, and 1-4% emulsifying agent. The emulsifying agent is a particular mixed polyglycerol ester of 12-hydroxy-9 octadecenoic acid or of dimerized fatty acids of soybean oil. These water-in-oil (w/o) emulsions are useful in preparing edible food products, cosmetics and paints containing a minimum amount of water.

What is claimed is: 
     
       1. A water in oil emulsion comprising: a. 91-98% soybean oil;   b. 1-5% water; and   c. 1-4% esters of a mixture of di-, tri-, and tetra-polyglycerols and 12-hydroxy-9-octadecenoic acid, said esters having a saponification value of 165-169.   
     
     
       2. As in claim 1, an emulsion stabilized toward oxygen by an effective amount of anti-oxidant. 
     
     
       3. As in claim 1, an emulsion stabilized toward oxygen by an effective amount of glucose-glucose oxidase 
     
     
       4. As in claim 1, an emulsion comprising: a. 94% soybean oil;   b. 3.5% water; and   c. 2.5% esters of a mixture of di-, tri- and tetra-polyglycerols and 12-hydroxy-9-octadecenoic acid, said esters having a saponification value of 165-169.